Description
A portable, spicy, and cheesy twist on the classic Mexican ranch-style egg breakfast served in a buttery toasted bun.
Ingredients
4 Brioche buns, sliced
4 Large eggs
4 Small corn tortillas
1 cup Refried pinto beans
1 cup Ranchero sauce
1/2 cup Shredded pepper jack cheese
1 Ripe avocado, sliced
2 tbsp Vegetable oil
Fresh cilantro for garnish
Instructions
Step 1: Heat oil in a skillet and fry corn tortillas until crisp; set aside.
Step 2: In the same skillet, fry eggs to your preference, topping with cheese to melt.
Step 3: Toast the brioche buns until golden and warm the refried beans and ranchero sauce separately.
Step 4: Assemble by spreading beans on the bottom bun, followed by a crispy tortilla, the cheesy egg, and a generous pour of ranchero sauce.
Step 5: Add avocado slices and cilantro, then top with the other bun half and serve immediately.
Notes
Ensure the ranchero sauce is warmed through before assembly to prevent cooling down the fried egg.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican Fusion
Nutrition
- Serving Size: 1 sandwich
- Calories: 520 kcal
- Sugar: 6g
- Sodium: 740mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 24g
- Cholesterol: 210mg
